Savannah-Style Country Captain Chicken
A curried tomato-and-chicken stew tied to Savannah's port history, brightened with currants and topped with toasted almonds.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •Dutch oven
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 22
- carbs
- 30
- protein
- 34
- calories
- 460
Instructions
- 1
Season the chicken pieces with salt and pepper. Lightly coat them in the flour.
- 2
Heat oil in a Dutch oven. Brown the chicken on all sides, then remove and set it aside.
- 3
In the same pot, saute the onion and bell pepper until soft.
- 4
Add the garlic and curry powder. Cook for 1 minute until fragrant.
- 5
Stir in the crushed tomatoes and currants. Scrape up the browned bits from the bottom.
- 6
Put the chicken back into the pot. Cover and simmer 35–40 minutes until cooked through.
- 7
Taste and adjust the seasoning with salt and pepper.
- 8
Serve over rice and top with toasted almonds.
Chef's tips
Brown the chicken well before making the sauce to build rich flavor. Toast the almonds right before serving so they stay crisp.
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water if needed.
Common mistakes to avoid
- •Skipping the browning step, which takes away rich flavor.
- •Overcooking the chicken until it turns dry and stringy.
Serving suggestions
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